7 November, 2016
Tomato and cottage cheese salad
The garden outside is covered with a thick blanket of snow. Staring out from my kitchen window, my mind skips the white stuff and races to the next summer. A time when we can feel the dirt again, which here in the Prairies could be well into late April.
It feels I have extra time in hand now. There is no watering of plants, no looking for new flower under the leaves or even if the caterpillar got half of the missing leaf again.
I waited till the very end to harvest the last of the tomatoes and the grapes. There were tomatoes that were red and ripe, then there were the pale yellow ones and finally the rudimentary green ones. Soon after, I started contemplating how to photograph them, and more importantly what to cook with them.
It was as if a new mum was photographing her first born. Is this angle better or that, is the light showing well on the pale ones or not, mmmmm.. I think I need a different prop!
I couldn’t help but put all the pictures here. You have the liberty to take your pick.
Fresh, plump and juicy tomatoes, only a salad would do justice to the taste. No boiling, baking, grilling but just the way they are.
Today’s recipe is not a rigid one, as such. I have assembled this salad to enjoy the last of the freshest vegetables from my garden.
You are welcome to try this salad my way. I wouldn’t mind at all if you just walk away from this and create your own. Leave a note for me please, I would love to hear and see your take on this.
Recipe: Serves 2.
Chopped Fresh tomatoes 2 cups
Ribboned cucumber 1/2 cup
Julienned Carrots 1/2 cup
Grapes 1/2 cup
Cottage cheese 1/2 cup
Slivered almonds 1 Tbsp
Chaat masala To taste
Chopped Cilantro 1 tsp
Tamarind Dressing To taste.
Assemble the ingredients, dress it up to your liking, garnish with cilantro and enjoy,
Tamarind dressing recipe can be found here.
Chaat masala is available in Indian grocery stores.